27 Delicious Fall Paleo Recipes for Every Meal

Autumn is the perfect season to embrace warm, hearty, and nourishing meals that celebrate the flavors of fall.

From roasted root vegetables to cozy soups and spiced desserts, Paleo recipes are a great way to enjoy seasonal ingredients while keeping meals clean, gluten-free, and nutrient-rich.

Whether you’re looking for breakfast ideas, comforting dinners, or snacks to enjoy on crisp autumn afternoons, these 27 fall Paleo recipes will inspire your seasonal meal planning.

Packed with wholesome ingredients like pumpkin, apples, sweet potatoes, and winter squash, these recipes combine taste and nutrition in a way that feels both indulgent and wholesome.

27 Delicious Fall Paleo Recipes for Every Meal

Embracing fall with Paleo recipes means savoring the season’s best flavors while eating clean, nourishing meals.

From hearty mains and warming soups to sweet autumn-inspired snacks and desserts, these 27 fall Paleo recipes provide endless inspiration for breakfasts, dinners, and everything in between.

Whether you’re cooking for yourself, your family, or entertaining friends, these recipes make it easy to enjoy a cozy, flavorful, and healthy fall season.

Maple Roasted Butternut Squash with Sage

This warm and earthy dish celebrates the natural sweetness of fall squash, enhanced with fragrant sage and a drizzle of pure maple syrup.

Perfect as a side dish for cozy dinners or holiday gatherings, it’s simple yet elegant.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp coconut oil, melted
• 2 tbsp pure maple syrup
• 1 tsp fresh sage, finely chopped (or ½ tsp dried sage)
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• ¼ tsp ground cinnamon

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the cubed butternut squash with melted coconut oil, maple syrup, sage, salt, pepper, and cinnamon. Toss until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway through, until the squash is tender and lightly caramelized.
4. Remove from the oven and transfer to a serving dish. Optionally, sprinkle with extra fresh sage for garnish.

This maple-roasted butternut squash offers the perfect balance of sweetness and savory notes, a comforting Paleo dish that embodies the flavors of fall.

Apple Cinnamon Chicken Skillet

A savory-sweet main dish that combines tender chicken with crisp fall apples, onions, and warm cinnamon.

This one-pan meal is Paleo-friendly and packed with autumn flavors.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 medium apples, cored and sliced
• 1 small yellow onion, thinly sliced
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp sea salt
• ¼ tsp black pepper
• ¼ cup chicken broth (optional for extra moisture)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt, pepper, and a sprinkle of cinnamon. Sear chicken for 5–6 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
2. In the same skillet, add the sliced apples and onions. Sprinkle with remaining cinnamon and nutmeg. Sauté for 5–7 minutes until the apples are tender and slightly caramelized.
3. Return the chicken to the skillet. Add chicken broth if using, and simmer for another 2–3 minutes to let the flavors meld together.
4. Serve warm, with the apple-onion mixture spooned over the chicken.

This Apple Cinnamon Chicken Skillet delivers sweet and savory fall flavors in every bite, perfect for a wholesome Paleo dinner that feels indulgent without the guilt.

Pumpkin Sage Paleo Soup

A creamy, comforting pumpkin soup that is entirely Paleo-friendly, infused with fresh sage and warming spices.

It’s an ideal starter or light dinner for chilly autumn evenings.

Ingredients:

• 1 tbsp coconut oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp fresh sage, chopped (or ½ tsp dried)
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 3 cups pumpkin puree (fresh or canned, unsweetened)
• 3 cups chicken or vegetable broth
• ½ cup full-fat coconut milk
• Salt and pepper to taste
• Optional garnish: pumpkin seeds or fresh sage leaves

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
2. Add garlic, sage, cinnamon, and nutmeg. Cook for another 1–2 minutes until fragrant.
3. Stir in pumpkin puree and broth. Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes, allowing the flavors to blend.
4. Use an immersion blender (or a countertop blender in batches) to puree the soup until smooth and creamy.
5. Stir in coconut milk and season with salt and pepper to taste. Warm through without boiling.
6. Serve hot, garnished with pumpkin seeds or fresh sage if desired.

This Pumpkin Sage Paleo Soup is silky, flavorful, and deeply comforting—a perfect reflection of autumn in a bowl.

Spiced Sweet Potato Hash with Sausage

This hearty, savory-sweet hash combines tender sweet potatoes with flavorful sausage and warming fall spices.

It’s perfect for breakfast, brunch, or even a simple weeknight dinner.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 lb Paleo-friendly sausage (chicken, turkey, or pork), sliced or crumbled
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• ½ tsp sea salt
• ¼ tsp black pepper
• 2 tbsp coconut oil
• Optional garnish: chopped fresh parsley or green onions

Instructions:

1. Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add sausage and cook until browned and cooked through. Remove and set aside.
2. Add the remaining coconut oil to the skillet, then sauté onions and garlic for 2–3 minutes until fragrant.
3. Add diced sweet potatoes, bell peppers, smoked paprika, cinnamon, salt, and pepper. Cook for 12–15 minutes, stirring occasionally, until the sweet potatoes are tender and lightly caramelized.
4. Return the cooked sausage to the skillet and stir to combine. Cook another 2–3 minutes to let the flavors meld.
5. Garnish with fresh parsley or green onions before serving.

This Spiced Sweet Potato Hash with Sausage is a comforting, protein-packed dish perfect for crisp fall mornings or cozy dinners.

Crispy Autumn Brussels Sprouts with Bacon

A crunchy, caramelized side dish that combines Brussels sprouts with smoky bacon, apple cider vinegar, and a touch of maple syrup.

Paleo-friendly and irresistibly flavorful.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices of bacon, diced
• 2 tbsp coconut oil
• 1 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• ½ tsp sea salt
• ¼ tsp black pepper

Instructions:

1. In a large skillet over medium heat, cook diced bacon until crispy. Remove and drain on paper towels, leaving bacon fat in the skillet.
2. Add coconut oil to the skillet, then add Brussels sprouts cut-side down. Cook without stirring for 5–6 minutes until golden brown.
3. Flip the sprouts, season with salt and pepper, and drizzle with apple cider vinegar and maple syrup. Continue cooking for another 5–7 minutes until tender and caramelized.
4. Stir in crispy bacon just before serving.

These Crispy Autumn Brussels Sprouts with Bacon are the ultimate fall side—sweet, smoky, and savory, making any meal feel festive and hearty.

Pear and Pecan Salad with Lemon-Tahini Dressing

A refreshing fall salad featuring juicy pears, toasted pecans, mixed greens, and a tangy lemon-tahini dressing.

It’s light, nutrient-packed, and Paleo-compliant.

Ingredients:

• 4 cups mixed salad greens
• 2 ripe pears, thinly sliced
• ½ cup toasted pecans
• 1 small red onion, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp tahini
• ½ tsp sea salt
• ¼ tsp black pepper
• Optional: a sprinkle of cinnamon or nutmeg for extra fall flavor

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, tahini, salt, pepper, and optional cinnamon until smooth to create the dressing.
2. In a large salad bowl, combine mixed greens, pear slices, pecans, and red onion.
3. Drizzle the dressing over the salad and toss gently until everything is coated.
4. Serve immediately for the freshest taste and crunch.

This Pear and Pecan Salad with Lemon-Tahini Dressing is a perfect fall Paleo dish—bright, crunchy, and subtly sweet, making it an ideal starter or light main.

Roasted Root Vegetable Medley

A colorful and nutrient-packed side dish featuring roasted carrots, parsnips, and beets, seasoned with fresh herbs and warm spices.

It’s an easy, flavorful way to celebrate fall vegetables.

Ingredients:

• 2 large carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 2 medium beets, peeled and cut into chunks
• 3 tbsp coconut oil, melted
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ tsp ground cinnamon
• ½ tsp sea salt
• ¼ tsp black pepper

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the carrots, parsnips, and beets with coconut oil, thyme, cinnamon, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on the baking sheet. Roast for 35–40 minutes, stirring halfway through, until tender and lightly caramelized.
4. Serve warm as a side dish or over a bed of fresh greens for a simple fall salad.

This Roasted Root Vegetable Medley is a vibrant, cozy side dish that highlights the natural sweetness of fall vegetables and makes any meal feel seasonal and nourishing.

Crispy Apple Pork Chops

Juicy pork chops pan-seared to perfection and paired with a caramelized apple topping, seasoned with cinnamon and fresh herbs.

Paleo-friendly and bursting with autumn flavor.

Ingredients:

• 4 bone-in pork chops
• 2 tbsp coconut oil
• 2 medium apples, cored and sliced
• 1 small onion, thinly sliced
• ½ tsp ground cinnamon
• ½ tsp dried thyme
• ½ tsp sea salt
• ¼ tsp black pepper

Instructions:

1. Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Season pork chops with salt, pepper, and thyme. Sear pork chops 4–5 minutes per side until golden and cooked through. Remove and set aside.
2. In the same skillet, add the remaining coconut oil. Sauté onions and apples with cinnamon for 5–7 minutes until caramelized and fragrant.
3. Return the pork chops to the skillet, nestling them among the apples and onions. Heat together for 2–3 minutes.
4. Serve immediately, spooning the apple-onion mixture over the chops.

Crispy Apple Pork Chops are the perfect fall main dish—sweet, savory, and aromatic, ideal for a cozy autumn dinner.

Autumn Harvest Stuffed Peppers

Bell peppers filled with a savory blend of ground turkey, cauliflower rice, mushrooms, and fall spices. This Paleo-friendly dish is satisfying, colorful, and comforting.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey
• 1 cup cauliflower rice
• ½ cup mushrooms, finely chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp sea salt
• ¼ tsp black pepper
• 2 tbsp coconut oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat coconut oil in a skillet over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant. Add mushrooms and cook another 3 minutes.
3. Stir in ground turkey, cumin, smoked paprika, salt, and pepper. Cook until turkey is browned and cooked through.
4. Remove from heat and stir in cauliflower rice until well combined.
5. Stuff each bell pepper with the turkey mixture and place them in a baking dish. Cover with foil and bake for 25–30 minutes until peppers are tender.
6. Serve warm, optionally garnished with fresh herbs.

These Autumn Harvest Stuffed Peppers are a hearty, nutrient-packed Paleo meal that’s both comforting and beautifully seasonal.

Pumpkin Spice Energy Bites

These no-bake, nutrient-packed bites are perfect for a quick snack or a healthy dessert.

They combine pumpkin puree, almond flour, and warm fall spices for a naturally sweet treat.

Ingredients:

• 1 cup almond flour
• ½ cup canned pumpkin puree (unsweetened)
• ¼ cup almond butter
• 3 tbsp honey or maple syrup
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• 1 tsp vanilla extract
• Optional: 2 tbsp chopped pecans or walnuts

Instructions:

1. In a medium bowl, combine pumpkin puree, almond butter, honey, and vanilla extract. Mix until smooth.
2. Add almond flour, cinnamon, nutmeg, and ginger. Stir until well combined. Fold in nuts if using.
3. Chill the mixture in the refrigerator for 30 minutes to firm up.
4. Roll the mixture into 1-inch balls and store in an airtight container in the fridge.

Pumpkin Spice Energy Bites are a perfectly portable Paleo snack, full of autumn flavor and naturally sweet without refined sugar.

Apple Cinnamon Crisp Cups

Mini crisp cups made with baked apples, cinnamon, and a crunchy almond flour topping. Paleo-friendly and perfect for a cozy fall dessert.

Ingredients:

• 3 medium apples, peeled, cored, and diced
• 2 tbsp coconut oil
• 2 tbsp honey or maple syrup
• 1 tsp ground cinnamon
• ½ cup almond flour
• 2 tbsp chopped pecans
• 1 tbsp coconut oil (for topping)

Instructions:

1. Preheat oven to 350°F (175°C) and lightly grease a muffin tin with coconut oil.
2. In a medium bowl, toss diced apples with 2 tbsp coconut oil, honey, and cinnamon. Divide the apples evenly among the muffin cups.
3. In a small bowl, combine almond flour, pecans, and 1 tbsp coconut oil until crumbly. Sprinkle the mixture over the apples in each cup.
4. Bake for 20–25 minutes until the topping is golden and the apples are tender.
5. Let cool slightly before serving.

Apple Cinnamon Crisp Cups are a warm, sweet, and crunchy Paleo dessert that perfectly embodies fall flavors in individual servings.

Maple Pecan Roasted Nuts

A simple, crunchy, and lightly sweet snack perfect for autumn afternoons.

Maple and cinnamon add a seasonal twist to toasted pecans and almonds.

Ingredients:

• 1 cup pecans
• 1 cup almonds
• 2 tbsp coconut oil, melted
• 2 tbsp pure maple syrup
• 1 tsp ground cinnamon
• ½ tsp sea salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine pecans and almonds with coconut oil, maple syrup, cinnamon, and salt. Toss until evenly coated.
3. Spread the nuts in a single layer on the baking sheet. Bake for 12–15 minutes, stirring halfway through, until golden and fragrant.
4. Allow to cool completely before serving or storing in an airtight container.

Maple Pecan Roasted Nuts are a crunchy, flavorful Paleo snack that captures the essence of fall with the natural sweetness of maple and warming spices.

Butternut Squash Coconut Soup

A velvety, warming soup combining roasted butternut squash with creamy coconut milk and aromatic fall spices.

Paleo-friendly and perfect for chilly evenings.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tbsp coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• 3 cups chicken or vegetable broth
• 1 cup full-fat coconut milk
• Salt and pepper to taste
• Optional garnish: pumpkin seeds or fresh cilantro

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tbsp coconut oil and roast for 25–30 minutes until tender.
2. In a large pot, sauté onion and garlic until fragrant. Add roasted squash, cinnamon, and ginger, and stir for 1–2 minutes.
3. Pour in broth and bring to a boil, then simmer for 10 minutes.
4. Use an immersion blender (or countertop blender in batches) to puree until smooth.
5. Stir in coconut milk and season with salt and pepper. Heat gently without boiling.
6. Serve hot, garnished with pumpkin seeds or cilantro.

Butternut Squash Coconut Soup is creamy, fragrant, and comforting—a perfect Paleo fall soup full of seasonal warmth.

Autumn Chicken and Vegetable Stew

A hearty Paleo stew featuring tender chicken, carrots, parsnips, and kale simmered in a rich, flavorful broth.

It’s satisfying and perfect for cozy fall dinners.

Ingredients:

• 1 lb boneless, skinless chicken thighs, diced
• 2 tbsp coconut oil
• 2 carrots, sliced
• 2 parsnips, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups chopped kale
• 1 tsp dried thyme
• ½ tsp sea salt
• ¼ tsp black pepper

Instructions:

1. Heat coconut oil in a large pot over medium heat. Sear chicken pieces until browned, then remove and set aside.
2. In the same pot, sauté onion and garlic until soft. Add carrots and parsnips and cook for 5 minutes.
3. Return chicken to the pot, add chicken broth and thyme, and bring to a boil. Reduce heat and simmer for 20 minutes.
4. Stir in kale and cook an additional 5 minutes until tender. Season with salt and pepper.
5. Serve hot, optionally with fresh herbs for garnish.

Autumn Chicken and Vegetable Stew is a filling, nutrient-packed Paleo meal that combines fall vegetables and tender chicken in a savory, aromatic broth.

Curried Pumpkin Lentil Soup

A warming, slightly spicy soup that combines pumpkin, Paleo-friendly lentil substitutes like green split peas or cauliflower “lentils,” and aromatic curry spices for a hearty fall meal.

Ingredients:

• 1 tbsp coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp ground coriander
• 3 cups pumpkin puree
• 2 cups cauliflower “lentils” (finely chopped or grated cauliflower)
• 4 cups chicken or vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Optional garnish: fresh cilantro or pumpkin seeds

Instructions:

1. Heat coconut oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add turmeric, cumin, and coriander, and cook for 1–2 minutes until aromatic.
3. Stir in pumpkin puree, cauliflower “lentils,” and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until cauliflower is tender.
4. Blend with an immersion blender until smooth (optional). Stir in coconut milk and season with salt and pepper.
5. Serve warm, garnished with cilantro or pumpkin seeds if desired.

Curried Pumpkin “Lentil” Soup is rich, warming, and subtly spiced—a comforting Paleo-friendly fall soup perfect for chilly nights.

Autumn Skillet Chicken with Apples and Brussels Sprouts

A one-pan fall dinner featuring juicy chicken thighs, caramelized apples, and roasted Brussels sprouts, all seasoned with warming autumn spices.

Paleo-friendly and full of flavor.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp coconut oil
• 2 cups Brussels sprouts, halved
• 2 medium apples, cored and sliced
• 1 small onion, sliced
• 1 tsp fresh thyme (or ½ tsp dried)
• ½ tsp cinnamon
• ½ tsp sea salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. Heat 1 tbsp coconut oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 5–6 minutes until golden brown. Flip and sear the other side for 3–4 minutes. Remove and set aside.
3. Add remaining coconut oil, Brussels sprouts, apples, and onion to the skillet. Season with thyme, cinnamon, salt, and pepper. Sauté for 5 minutes.
4. Nestle the chicken thighs back into the skillet, skin-side up. Transfer skillet to the oven and roast for 20–25 minutes until chicken is cooked through and Brussels sprouts are tender.
5. Serve hot, spooning apples and sprouts alongside the chicken.

Autumn Skillet Chicken with Apples and Brussels Sprouts is a comforting, aromatic dish that celebrates the flavors of fall in a simple, elegant one-pan meal.

Sausage and Butternut Squash Skillet

A savory fall skillet dish combining spicy Paleo sausage with roasted butternut squash, onions, and fresh herbs. Quick to prepare and perfect for a hearty dinner.

Ingredients:

• 1 lb Paleo-friendly sausage (chicken, turkey, or pork)
• 1 small butternut squash, peeled and cubed
• 1 small onion, diced
• 2 tbsp coconut oil
• 1 tsp fresh rosemary (or ½ tsp dried)
• ½ tsp sea salt
• ¼ tsp black pepper

Instructions:

1. Heat 1 tbsp coconut oil in a large skillet over medium heat. Add sausage and cook until browned and cooked through. Remove and set aside.
2. Add remaining coconut oil, butternut squash, and onion to the skillet. Sauté for 10–12 minutes until squash is tender and lightly caramelized.
3. Stir in cooked sausage and rosemary, and cook another 2–3 minutes to combine flavors.
4. Serve warm, optionally garnished with extra fresh herbs.

Sausage and Butternut Squash Skillet is a hearty, savory, and slightly sweet fall dinner, perfect for busy weeknights or casual gatherings.

Paleo Pumpkin Chili

A cozy, slightly spicy chili made with ground meat, pumpkin puree, and aromatic fall spices.

It’s a comforting, nutrient-rich Paleo-friendly meal perfect for chilly evenings.

Ingredients:

• 1 lb ground beef or turkey
• 1 tbsp coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 1 cup chopped bell peppers
• 2 cups chicken or beef broth
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp ground cumin
• ½ tsp sea salt
• ¼ tsp black pepper

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add ground meat and cook until browned. Remove excess fat if necessary.
2. Add onion and garlic, and sauté for 3–4 minutes until fragrant.
3. Stir in pumpkin puree, bell peppers, broth, smoked paprika, chili powder, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20–25 minutes.
4. Taste and adjust seasoning as needed. Serve hot, optionally garnished with fresh herbs.

Paleo Pumpkin Chili is a hearty, warming dish that perfectly captures fall flavors, combining the natural sweetness of pumpkin with savory, spicy notes for a satisfying meal.

Sweet Potato Breakfast Hash with Spinach and Bacon

A savory, nutrient-packed Paleo breakfast hash featuring sweet potatoes, crispy bacon, and fresh spinach.

This dish is hearty, flavorful, and perfect for a fall morning.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 4 slices bacon, chopped
• 2 cups fresh spinach
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp coconut oil
• ½ tsp smoked paprika
• ½ tsp sea salt
• ¼ tsp black pepper

Instructions:

1. Heat 1 tbsp coconut oil in a large skillet over medium heat. Add chopped bacon and cook until crispy. Remove and set aside.
2. Add remaining coconut oil and diced sweet potatoes to the skillet. Cook for 10–12 minutes, stirring occasionally, until tender and lightly caramelized.
3. Add onion and garlic, cooking for another 3–4 minutes until fragrant.
4. Stir in cooked bacon, spinach, smoked paprika, salt, and pepper. Cook until spinach wilts.
5. Serve hot, optionally topped with a fried or poached egg for extra protein.

Sweet Potato Breakfast Hash with Spinach and Bacon is a hearty, satisfying Paleo breakfast that combines sweet, savory, and earthy flavors for a cozy fall start to the day.

Pumpkin Paleo Pancakes

Fluffy, naturally sweet pancakes made with pumpkin puree and warm spices—perfect for a fall breakfast or brunch.

Paleo-friendly and gluten-free.

Ingredients:

• 1 cup almond flour
• ¼ cup coconut flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp sea salt
• 3 large eggs
• ½ cup pumpkin puree (unsweetened)
• 2 tbsp coconut oil, melted
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract

Instructions:

1. In a medium bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt.
2. In a separate bowl, combine eggs, pumpkin puree, melted coconut oil, honey, and vanilla extract.
3. Add wet ingredients to dry ingredients and mix until a thick batter forms.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil. Pour ¼ cup batter per pancake. Cook 2–3 minutes per side until golden and cooked through.
5. Serve warm with extra honey, maple syrup, or sliced apples.

Pumpkin Paleo Pancakes are fluffy, flavorful, and perfectly spiced—a comforting fall breakfast that’s both indulgent and Paleo-friendly.

Apple Cinnamon Paleo Muffins

Soft, naturally sweet muffins packed with apples, cinnamon, and almond flour.

Perfect for breakfast, snacks, or on-the-go fall treats.

Ingredients:

• 2 cups almond flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp sea salt
• 3 large eggs
• ½ cup unsweetened applesauce
• ¼ cup coconut oil, melted
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• 1 medium apple, peeled, cored, and diced

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, combine almond flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together eggs, applesauce, melted coconut oil, honey, and vanilla extract.
4. Mix wet ingredients into dry ingredients until fully combined. Fold in diced apple.
5. Divide batter evenly among 12 muffin cups. Bake for 20–25 minutes until a toothpick inserted into the center comes out clean.
6. Let muffins cool slightly before serving.

Apple Cinnamon Paleo Muffins are tender, flavorful, and naturally sweet—an ideal Paleo-friendly breakfast or snack that captures the essence of fall.

Maple-Glazed Roast Chicken with Root Vegetables

A whole roasted chicken glazed with maple syrup and paired with roasted root vegetables.

This Paleo-friendly dinner is both comforting and festive.

Ingredients:

• 1 whole chicken (3–4 lbs)
• 2 tbsp coconut oil, melted
• 2 tbsp pure maple syrup
• 1 tsp fresh thyme (or ½ tsp dried)
• 2 carrots, cut into chunks
• 2 parsnips, cut into chunks
• 1 small onion, quartered
• ½ tsp sea salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix coconut oil, maple syrup, thyme, salt, and pepper. Rub mixture all over the chicken.
3. Place the chicken in a roasting pan and surround with carrots, parsnips, and onion.
4. Roast for 1–1.5 hours, basting occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
5. Let rest 10 minutes before carving and serving.

Maple-Glazed Roast Chicken with Root Vegetables is a cozy, flavorful fall dinner, perfect for family meals or special occasions.

Paleo Beef and Butternut Squash Stew

A hearty beef stew with tender chunks of meat, butternut squash, and carrots, simmered with warming spices.

Paleo-friendly and ideal for chilly evenings.

Ingredients:

• 1 lb beef stew meat, cubed
• 2 tbsp coconut oil
• 1 medium butternut squash, peeled and cubed
• 2 carrots, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups beef broth
• 1 tsp dried thyme
• ½ tsp cinnamon
• ½ tsp sea salt
• ¼ tsp black pepper

Instructions:

1. Heat coconut oil in a large pot over medium-high heat. Brown beef on all sides, then remove and set aside.
2. Sauté onion and garlic until fragrant, about 3 minutes.
3. Add butternut squash, carrots, beef, broth, thyme, cinnamon, salt, and pepper. Bring to a boil, then reduce heat to simmer for 45–50 minutes until beef is tender.
4. Taste and adjust seasoning as needed. Serve hot.

Paleo Beef and Butternut Squash Stew is rich, hearty, and comforting—a perfect Paleo-friendly fall dinner that fills the kitchen with warm aromas.

Sheet-Pan Salmon with Roasted Fall Vegetables

A simple, one-pan Paleo dinner featuring salmon fillets roasted alongside seasonal vegetables like Brussels sprouts, sweet potatoes, and carrots.

Ingredients:

• 4 salmon fillets
• 1 tbsp coconut oil
• 2 cups Brussels sprouts, halved
• 2 cups sweet potato cubes
• 1 small carrot, sliced
• 1 tsp fresh rosemary, chopped (or ½ tsp dried)
• ½ tsp sea salt
• ¼ tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss Brussels sprouts, sweet potato, and carrot with coconut oil, rosemary, salt, and pepper. Spread in a single layer on the sheet pan.
3. Roast vegetables for 15 minutes. Remove from oven and add salmon fillets on top. Drizzle salmon with lemon juice and roast for another 12–15 minutes until cooked through.
4. Serve immediately, spooning roasted vegetables alongside salmon.

Sheet-Pan Salmon with Roasted Fall Vegetables is a quick, flavorful, and Paleo-friendly dinner that celebrates the season’s best produce while keeping cleanup simple.

Roasted Spiced Pumpkin Seeds

Crunchy, savory, and slightly sweet pumpkin seeds roasted with warming spices.

Perfect for a Paleo-friendly snack or salad topping.

Ingredients:

• 1 cup raw pumpkin seeds
• 1 tbsp coconut oil, melted
• 1 tsp cinnamon
• ½ tsp smoked paprika
• ¼ tsp sea salt
• 2 tsp maple syrup (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, toss pumpkin seeds with coconut oil, cinnamon, smoked paprika, salt, and maple syrup if using.
3. Spread seeds in a single layer on the baking sheet.
4. Roast for 10–12 minutes, stirring once halfway through, until golden and fragrant.
5. Let cool before serving or storing in an airtight container.

Roasted Spiced Pumpkin Seeds are a crunchy, flavorful Paleo snack that captures the essence of fall in every bite.

Cranberry Pecan Paleo Bars

Chewy, naturally sweet bars made with pecans, dried cranberries, and almond flour. Perfect for an on-the-go Paleo snack.

Ingredients:

• 1 ½ cups almond flour
• ½ cup chopped pecans
• ½ cup unsweetened dried cranberries
• ¼ cup coconut oil, melted
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• ½ tsp cinnamon
• Pinch of sea salt

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, combine almond flour, pecans, cranberries, cinnamon, and salt.
3. Stir in coconut oil, honey, and vanilla extract until fully combined.
4. Press mixture firmly into the prepared pan. Bake for 18–20 minutes until golden on top.
5. Let cool completely, then cut into bars.

Cranberry Pecan Paleo Bars are a delicious, nutrient-packed snack perfect for fall mornings, afternoons, or as a portable treat.

Cinnamon-Spiced Apple Chips

Thinly sliced apples baked until crisp and sprinkled with warming cinnamon—a naturally sweet, Paleo-friendly snack.

Ingredients:

• 2 medium apples, thinly sliced
• 1 tsp cinnamon
• 1 tsp coconut sugar (optional)

Instructions:

1. Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper.
2. Arrange apple slices in a single layer on the baking sheet. Sprinkle with cinnamon and coconut sugar if using.
3. Bake for 1.5–2 hours, flipping halfway through, until apples are dried and crisp.
4. Allow to cool completely before serving.

Cinnamon-Spiced Apple Chips are a simple, naturally sweet Paleo snack that brings the comforting flavors of fall to your fingertips